Make the Dough
In a large bowl, combine the flour, yeast, lukewarm water, salt, and olive oil. Stir with a spoon or spatula until a sticky dough forms.
Cover the bowl tightly with plastic wrap or a reusable bag.
Let the dough proof in the refrigerator for 12–18 hours, or at room temperature for about 4 hours until tripled in size.
Prepare the Pan & Second Rise
Grease a 25 x 30 cm (10 x 12-inch) sheet pan with olive oil.
Using a greased spoon, gently fold and stir the dough a few times to release some air.
Transfer the dough to the prepared sheet pan. Using greased fingers, carefully spread the dough evenly across the pan.
Let the dough rest and proof again for 1–2 hours until light and airy.
Preheat the oven to 230°C (445°F) with a rack positioned in the center.
Make the Tomato Sauce
Place a sieve over a bowl and drain the canned tomatoes, discarding the excess liquid.
Add the drained tomatoes to a bowl along with basil leaves, oregano, salt, black pepper, and olive oil.
Blend using an immersion blender or regular blender until smooth.
Assemble & Bake
Press your fingertips gently into the dough to create dimples and preserve the airy texture.
Spread two large ladles of tomato sauce evenly over the dough and scatter a few basil leaves on top.
Bake for 15 minutes at 230°C (445°F).
Remove the pizza from the oven and sprinkle Parmesan cheese evenly over the sauce.
Tear half of the mozzarella into large chunks and grate the remaining mozzarella. Distribute evenly over the pizza.
Return the pizza to the oven and bake for another 12–15 minutes at 210°C (410°F) until the cheese is melted and bubbly with golden edges.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil before serving.